Your favorite Summer cake… made metabolic! This version of the classic pineapple upside-down cake is grain-free and refined sugar-free and features fresh cherries rich in antioxidants.

Serves: 8

Prep Time: 15 min.

Cook Time: 35 min.

Total Time: 50 min.


  • 2 tablespoons coconut oil, melted
  • 1/4 cup coconut sugar, or golden monk fruit sweetener
  • 1 (15-ounce) can of organic pineapple slices (1/4 cup of juice reserved)
  • 1 cup organic pitted sweet cherries
  • 5 egg whites, room temperature
  • 1/4 cup dairy-free butter or grass-fed butter
  • 1/4 cup raw honey
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 1 1/2 cups almond flour
  • 3 tablespoons coconut flour
  • 1/3 cup arrowroot powder
  • 1/2 teaspoon baking soda


Preheat the oven to 350F. In a cake pan, add melted coconut oil and ensure it is evenly coating the bottom of the pan. Add the coconut sugar or monk fruit sweetener, followed by the pineapple rings to cover the sugar layer. You can half some of the pineapple rings for the sides of the pan if desired. Put a pitted cherry in the middle of each pineapple slice. Place the pan in the fridge while you make the batter.

In a food mixer, beat egg whites until soft peaks form- approx. 5 minutes. Scoop egg whites aside in a large bowl.

In the mixer, add pineapple juice, butter, honey, syrup, vanilla, lemon juice, almond flour, arrowroot powder, coconut flour, and baking soda. Beat for 2 minutes or until incorporated. Fold in egg whites gently.

Pour batter over the pineapple layer and smooth over. Bake for 35 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes and then flip the cake out onto a flat plate, so the pineapple layer is on top.

Slice and serve.